The Scoop: If you’re not already a fan of the people watching patio, the Grapefruit Rosewater Martinis, the juicy burgers, or the perfect Sunday brunch at Café di Sol, you probably have at least driven by the place, confused it with a tapas joint or maybe thought it was “just Mexican” this whole time. For shame. Because while the name may be the source of confusion (they’re changing it soon to Café 640—the street address here), once you get past the sign, you’ll find it’s all about an eclectic, quality menu, with love for local from Chef Andy Long. Fresh salads, homemade soups, Antipasto plates, a Blackened Chicken Salad Sandwich, heavenly Mussels, a popular Ropa Vieja dish (a slow braised beef that's made in house): all of the menu here is made in house and changes seasonally. The brunch also draws a steady, regular crowd. So you may come for the drinks and be lured in like the rest of us to stay for the incredible food; for others, it’s the opposite. But really, once you’re in here, the name on the outside or the reason you stopped in doesn’t matter much anymore, does it?
Café di Sol (soon to be Café 640, to clear up some of the name confusion) has done well by focusing on what’s good, what’s seasonal, what’s local… and what Chef Andy is excited about. Hence, the menu is quite eclectic, reflecting his French bistro experience from his time at Aria, along with some of his childhood favorites (try the Antipasto plate’s Beet Deviled Egg, his grandmother’s recipe). Year-round staples like Andy’s Burger”—which, dare I say in this current era of burger-pandemonium—is one of the best I’ve had in a while; the delectable mussels, and a Panna Cotta that Andy claims is somewhat “underrated”. (My rating? Mmm-mmm-delicious.) Of course, it goes without saying that their signature martinis are thoroughly enjoyed on a regular basis. I usually order a fresh-squeezed Grapefruit Rosewater Martini before even sitting down, but on my last visit, I was introduced to their potent homemade Limoncello along with a warm, wintery creation of a Pear-Vanilla-Cinnamon-infused bourbon with hot water and lemon. Just what I needed: another cocktail creation at Café di Sol that promises to keep me here well past dinner.
Do me a favor if you become a Café di Sol/Café 640 regular, too: please just leave me a seat near the bar. And while you’re at it, order me a Grapefruit Rosewater: I’ll be there shortly.